Worksheets3rdQuiz_PreparationF&BService-Ind
Total questions: 10
Worksheet time: 5mins
What is the first step in preparing the dining area before guests arrive?
Arrange condiments
Clean and sanitize tables, chairs, and floors
Check lighting
Set the tables
What should be done with glassware and silverware before service?
Count them
Place them randomly
Polish them
Wash them after use
Why is it important to arrange tables according to reservations?
To match the expected flow of guests/events
To fill empty spaces
To make the area look crowded
To save time
Which of the following are items included in table settings?
Menu cards and order slips
Cutlery, plates, glasses, napkins, condiments
Cleaning cloths
Staff schedules
Why should beverages be properly chilled before service?
To avoid spoilage
To make them look appealing
To maintain freshness and the right temperature
To save energy
What is the purpose of a pre-service staff briefing?
To review pay slips
To schedule leaves
To practice cleaning
To discuss guests, events, menu, and tasks
What ensures that drinks are served attractively?
Preparing garnishes
Serving on time
Using trays
Adding ice
Why must staff wear the proper uniform before service?
For comfort
For convenience
To reflect professionalism and a positive image
To avoid laundry
What are part of the final checks before opening the dining area?
Reviewing sales
Inspecting lighting, temperature, and scent
Counting money
Assigning breaks
Stocking service stations with napkins, cutlery, and condiments prevents what?
Delays in service
Food spoilage
Overcrowding
Noise
